Wash the beans, cover with water and simmer until just tender. Set aside with the cooking water.

Saute the onions and garlic until lightly browned. Add the cumin. Add the remaining diced vegetables except the cabbage and stir. Add 2 quarts of water and bring to a boil. Reduce to a simmer. When the vegetables are just soft, add the beans and their water, the cabbage, and season with salt and pepper. Simmer for 20 minutes. Using an immersion blender, puree some of the soup. Taste for seasonings, and serve.